What Wine Pairs with Salmon?

In my house, salmon is a staple. We love how easy it is to turn into something that feels special, whether it’s a sheet-pan dinner with root veggies or a summertime sauté with tomatoes and fresh basil. It’s also full of high-quality protein and good-for-us omega-3 fatty acids.

“Salmon, with its rich and succulent flesh, with natural flavors ranging from buttery and mild to robust and smoky, and slightly oily profile, offers a versatile canvas for wine pairing,” says Joyce Lin, a New York City-based certified sommelier and wine writer. “From light and crisp whites to light and medium-bodied reds, there is a wine that will perfectly complement every flavor profile.”

Because salmon can embody so many culinary personalities, Bambi Ray, head of sales, education and private collections at New York Vintners, has a few questions before selecting a bottle to accompany it. “What is the sauce? What are accoutrements?” she asks. Salmon can be a chameleon, and each variation requires its own unique wine.

Here are the pairings for seven go-to salmon offerings. Take the following advice, and you’ll make these dishes even more delicious.

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The Best Wine for Simple Seared Salmon: Pinot Noir from Central Otago in New Zealand

When wine writer Wanda Mann, the East Coast editor of the Somm Journal, “starts with a beautiful piece of wild salmon that is naturally rich in good fats and has a subtle sweetness, I don’t want a wine that will overpower those flavors,” she says. She reaches for Pinot Noir, a classic pairing with salmon and for good reason. “They tend to be fruit-forward and juicy with bright acidity that will keep your palate refreshed between bites,” Mann explains.

Pinot Noir from the Central Otago region of New Zealand is a great pick. The region’s continental climate and strikingly sunny summers produce complex wines with bright fruit flavors and a minerality that’s akin to red Burgundy that make a great match for simply cooked salmon.

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The Best Wine for Salmon Crudo: Cortese di Gavi

When it comes to this brightly-flavored, raw preparation of salmon, Ray reaches for a crisp, dry Northern Italian white like Gavi. Made exclusively from the Cortese grape in Italy’s Piedmont region, Ray likes that it’s “a little fleshy and fruity, with yellow plum and a slight floral note.” Crudo usually has a vinegar-forward or citrusy bite, so a wine with higher acidity will provide ideal balance. “Gavi is refreshing—there’s not roaring acid, but just enough to be palate cleansing,” Ray adds, a spot-on foil to crudo.

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The Best Wine for Blackened Salmon: Zinfandel/Primitivo

Blackened salmon features a Cajun-inspired spice blend that bridges the gap between sweetness and heat. When it’s done right, a zingy, crispy crust yields to a juicy interior. Marika Vida, a sommelier and owner of Vida et Fils Wine Consulting, finds an excellent match for it in Zinfandel. “The brambly, spicy fruit of the Zin is a great pairing for blackened salmon,” Vida says. More robust examples play well with the bold flavors of the dish.

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The Best Wine for Salmon Cakes: Rosé Cava

“Growing up in a family with Southern roots, we called fried salmon cakes ‘croquettes,’” says Mann. “Fried foods generally make me want to reach for sparkling wines, so I would pair salmon croquettes with a bottle of rosé Cava.” Mann explains that the category’s juicy fruit plays up the sweetness of the salmon, “and the lively bubbles and acidity won’t overpower your palate and almost work like delicate scrubbing bubbles to keep your palate refreshed.”

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The Best Wine for Cedar Plank Grilled Salmon: Chardonnay from Napa Valley 

“Grilling salmon on a cedar plank adds a subtle smokiness that enhances its flavor and complexity,” says Lin. “A suitable wine pairing for this dish would be a Chardonnay with some oak aging and elevated acidity, such as a Napa Valley Chardonnay.” There’s beautiful symmetry between the toasty and nutty flavors that oak barrels impart to the wine and the salmon’s smokiness from the cedar plank, she continues.

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The Best Wine for Salmon Teriyaki: Barrel-aged Torrontés from Mendoza

Mann notes that there’s a lot going on in this dish: “the richness of the fish, plus the soy sauce in the teriyaki adds umami, savory and salty flavors, and then sweetness from brown sugar and honey.” For a beautiful companion, her pick is a barrel fermented Torrontés from Mendoza. Mann says, “you need a wine with some oomph to hold its own against all those flavors, but you still want it to be refreshing and lively.” Bonus: Barrel-aged Torrontés has hints of honey that works nicely with teriyaki sauce.

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The Best Wine for Olive Oil-Poached Salmon: Rosé Txakolina

Salmon gently poached in olive oil has a tender, succulent texture and decadent richness. To cut through the dish’s fattiness, Ray recommends a rosé Txakolina, which boasts strawberry notes and subtle effervescence. “I want a high-acid rosé to really cleanse my palate after each bite I take,” Ray explains.

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The Best Wine for Salmon Sushi: Muscadet from Muscadet Sèvre et Maine

This light-bodied and mineral selection is Lin’s top choice for salmon sushi. “Made with 100% Melon de Bourgogne, Muscadet’s marked acidity, minerality and citrus-like taste complement the fattiness of salmon,” she says. It’s also a great match for the dish’s freshness and buttery texture, plus the subtle sweet and tangy flavors of sushi rice. “Muscadet Sèvre et Maine undergoes lees aging [sur lie] and has subtle nutty and bready notes, adding a layer of complexity to the wine,” Lin adds. The contrast makes for a delicious, harmonious pairing.

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